<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="535205" val="188026">鲜虾肠粉 </h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>掌勺(高级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">鲜虾</a></label></span><span class='right'>适量</span>
					</td><td>						<span><label   class="fcbm inblok">葱花</a></label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">粘米粉</a></label></span><span class='right'>50克</span>
					</td><td>						<span><label class="fcbm inblok">澄粉</label></span><span class='right'>30克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">马蹄粉</label></span><span class='right'>8克（2克的误差是允许的）</span>
					</td><td>						<span><label class="fcbm inblok">水140克</label></span><span class='right'></span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">油</label></span><span class='right'></span>
					</td><td>						<span><label class="fcbm inblok">盐</label></span><span class='right'></span>
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					<h2>鲜虾肠粉 的做法步骤</h2>
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							<p><span class="fwb">1.</span> 准备好鲜虾</p>
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							<p><span class="fwb">2.</span> 去壳，挑去虾肠虾线，喜欢的可以腌制一下虾，我的什么都没放，最原味！</p>
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							<p><span class="fwb">3.</span> 切好细碎葱花备用<br /></p>
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							<p><span class="fwb">4.</span> 准备好粘米粉</p>
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							<p><span class="fwb">5.</span> 澄粉</p>
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							<p><span class="fwb">6.</span> 马蹄粉<br /></p>
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							<p><span class="fwb">7.</span> 按比例配好粉，加入水冲成米浆<br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/c/7/1/yuan_c7fb998873d717694ce33daa8e1c34f1.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">8.</span> 米浆了加入盐和适量油，加入盐是为了让肠粉蒸出来的味道不太斋，盐的量比平常和汤的比例要小一些，不用完全入味，喜欢的朋友自己可以味精，居然不建议！<br /></p>
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							<p><span class="fwb">9.</span> 锅里放水，烧开，水要一直保持烧开有蒸汽的状态。 蒸架，一定要放平整啊，要不蒸出来的粉皮是一边厚一边薄哦<br /><br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/5/f/3/yuan_5f2d3a1796f059ba1b78ffe894470103.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">10.</span> 蒸盘最好先蒸暖一点，然后在里面涂一层油，这样粉皮容易脱落<br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/9/5/4/yuan_95b4eda9a1bb004b80da22fd2b127af4.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">11.</span> 舀入一小勺的米浆，顺时针或者逆时针或者斜方向摊，反正能摊均匀就是了，感觉如果能摊均匀还是有很多米浆在流动的话，就倒出一部分！加入虾仁，在摊一下，保证尽量的让米浆摊满蒸盘又不厚，有些小空洞或者空白的没关系，无伤大雅！马上放入蒸锅，盖盖子<br /></p>
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							<p><span class="fwb">12.</span> 等到估计粉皮定型了可以加入葱花，葱花也可以一开始跟着放没关系，随自己喜欢！然后等几十秒，火候小的可能要久点，看见皮粉变白透而且起泡泡了就可以取出！<br /></p>
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							<p><span class="fwb">13.</span> 然后找一块刮板慢慢卷起！</p>
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							<p><span class="fwb">14.</span> 包住虾仁！</p>
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							<p><span class="fwb">15.</span> 自己吃的直接一刀铲下去也可以，居然家以前的店子就是那样的，快啊！<br /></p>
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							<p><span class="fwb">16.</span> 就这样重复，很快就可以吃到自己做的鲜美肠粉了！酱料随自己喜欢，甜的咸的辣的！居然下次在说说自己的酱料哈哈！这篇够累的！<br /></p>
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